| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Pies, Fruits |
10 |
Servings |
INGREDIENTS
| 1 |
|
Pie shell; baked & cooled |
| 2 |
c |
;Water |
| 1/3 |
c |
Cornstarch |
| 1/2 |
c |
Fruit Sweet 2/3 c if you like it sweet |
| 2 |
|
Egg yolk; slightly beaten |
| 1 |
tb |
Butter |
| 2/3 |
c |
Lemon juice |
| 2 |
ts |
Lemon peel; grated |
| 4 |
|
Egg whites |
| 1/2 |
ts |
Cream of tartar |
| 2 |
tb |
Fruit Sweet |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
MERINGUE
Preheat oven to 350 degrees. Combine 1/2 c water and cornstarch in
saucepan. Add remaining water and Fruit Sweet. Stirring constantly over
medium heat, cook, until mixture thickens and boils. Boil 1 minute. remove
from heat. Stir half of mixture into egg yolks, then blend this back into
hot mixture. Stir and cook 2 more minutes. Remove from heat and stir in
butter, lemon juice and peel. Pour into crust.
Meringue: Beat whtes and cream of tartar until fluffy. Slowly, add Fruit
Sweet and continue beating until stiff and glossy. Beat in vanilla. Heap
onto hot filling, sealing meringue to edge of crust. Bake 5-7 minutes,
until golden.
(Fruit Sweet is made of peach and pear juices and pineapple syrup. It is
available from Wax Orchards; RR 4 Box 320; Vashon Island, WA 98070)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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